Eel pâté en Croûte

This eel pâté is remarkably like coulibiac, a Russian dish which is popular in France today. Coulibiac consists of layers of sturgeon, hard-boiled/cooked eggs, chopped mushrooms, and rice, all enclosed in pastry. Even the accompanying sauces are similar; modern chefs would serve both melted butter (La Varenne puts butter inside the pâté) and hollandaise, which closely resembles La Varenne’s sauce, which he refers to as white. It is possible that he whisked the egg yolks and ve